Here’s the original article in the Bodhi Tree’s June 2011 Newsletter.
T.K.V. Desikachar wrote in The Heart of Yoga that “the proper practice of asanas requires our mind to be fully focused; this is automatically achieved by arousing interest and attentiveness through new experiences.”
Taking Desikachar’s words into consideration, do something to spice up your everyday routine: go to a movie alone; sign-up for a Meet-Up group dedicated to a subject you’re interested in; or volunteer with a charity you’ve been meaning to get involved with. In your yoga practice, try a class you haven’t been to before, do a practice at home, or go for a pose you’ve shied away from in the past. You may be surprised at what interest gets stirred up inside of you.
This month seek out recipes that use ingredients you’ve never tried before. Start small by substituting the flour in your favourite muffins with amaranth or spelt flour, or try this month’s recipe, Thai Salad Rolls, which has one or two ingredients that are out-of-the-ordinary. Don’t worry if they aren’t perfect in the beginning; rice paper is finicky to work with. You can add peppers, avocado or other vegetables as well. No matter the results, they’ll taste delicious and you’ll learn something new.
Thai Salad Rolls
1 pkg large, round rice paper sheets
1 pkg vermicelli rice noodles, cooked
1 cup cooked shrimp (or 3/4 cup baked tofu, matchstick cut)
1 cup lettuce, finely sliced
1 under-ripe mango, cut into matchsticks
½ cucumber, peeled and cut into matchsticks
½ cup fresh Thai basil, chopped
½ cup fresh cilantro, chopped
¼ cup shredded carrot
1 cup hoisin sauce
1 tbsp creamy peanut butter
1-3 tbsp hot water
roasted peanuts, chopped
Soak one sheet of rice paper in warm water until pliable. Smooth out on a cutting board. Assemble all ingredients, except sauce, in the center of the paper and fold like a burrito. Repeat until all your ingredients are used up. Mix sauce ingredients in a small bowl and serve alongside salad rolls. Store rolls for up to 1 day in the fridge.